Ingredients
-
1
-
1
-
1
-
1/4
-
3
-
2
-
2
-
70
-
1
-
-
-
1
-
2
-
1/2
-
1
Directions
Crab and Corn Cakes topped with Guacamole, This makes a lovely light appetizer or light lunch , I’m always looking for ways to use the crabs we catch, so I don’t know how this great recipe by fellow Aussie and friend Terese slipped by me! We used fresh crab and as we had no spring onions, used a couple of tablespoons of mild white salad onion We also threw a few tablespoons of chopped, peeled prawns into the mix which was wonderful As we eat a lot of crab cakes, I suspect the added sweetness of the corn, the guacomale and the simple treatment of the crab really made the dish for us , This makes a lovely light appetizer or light lunch
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Steps
|
1
Done
|
In a Medium Bowl Combine Corn Kernels, Crab, Lemon Juice, Paprika, Spring Onion, Coriander and Eggs. |
|
2
Done
|
Stir Through Flour and Season Well. |
|
3
Done
|
Heat Oil in a Medium Non Stick Pan and Cook Dessert Spoonfuls of the Mixture For 1-2 Minutes on Each Side or Until Golden and Cooked Through. |
|
4
Done
|
Place on Absorbent Paper to Drain. |
|
5
Done
|
in a Food Processor Combine Avocado, Sour Cream, Chilli and Lemon Juice Until Smooth. |
|
6
Done
|
With Motor Running Drizzle in Olive Oil Until Combined. |
|
7
Done
|
Season. |
|
8
Done
|
Serve Crab Cakes With a Dollop of Guacamole. |
